Killer Shrimp

Name: Killer Shrimp
Yield: serves 4
Ingredients: 5 tablespoons dried oregano; 5 tablespoons dried basil; 5 tablespoons dried thyme; 5 tablespoons cayenne pepper; 5 tablespoons salt; 5 tablespoons freshly ground black pepper; 10 cloves garlic, thinly sliced; 1/4 cup Worcestershire sauce; 1 pound unsalted butter, cut into cubes, at room temperature; 6 jumbo (13 to 15 count) shrimp, deveined, shell on, with tails; 8 tablespoons Cajun Butter; 2 cups dark ale; 2 cups clam juice; 1 baguette, sliced

January 24, 2012

Follow these rules, as set forth by Chef Samantha Izzo, when you order a bowl of her shrimp, and you’ll understand how they achieved “killer” status. You want to make sure to sop up all of the spicy broth without missing a drop. Make sure to wash your hands well before eating, as they will be your only utensils. Have extra napkins on hand, although licking your fingers is proper etiquette. For the dark ale, Samantha uses Ithaca Nut Brown ale. The bread is used for sopping up the delicious, spicy sauce.

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